Process for preparing cooked meat products having reduced shrink

Details Process for preparing cooked meat products having reduced shrink Process for preparing cooked meat products having reduced shrink

1981-03-19

1982-08-10

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Including step of shaping in mold to form final desired...

204131, 426244, 426246, 426264, 426524, 426641, 426652, A23B 402, A23L 332

Patent

active

043438229

ABSTRACT:
A cooked meat product having reduced shrinkage after refrigeration is prepared by treating hot meat with an aqueous solution of an edible chloride salt present at at least about 0.5 weight percent. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. The electrolyzed moisturizing composition and hot meat are thereafter combined and maintained in contact until the external meat temperature is lowered to about 70.degree.-110.degree. F. to form externally cooled meat which is refrigerated and then recovered.

REFERENCES:
patent: 267684 (1882-11-01), Fowler
patent: 657258 (1900-09-01), Washburn
patent: 705367 (1902-07-01), Lincoln
patent: 760173 (1904-05-01), Ball
patent: 930772 (1909-08-01), Lincoln
patent: 1044201 (1912-11-01), Lincoln

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